Journal of Pharmacognosy and Phytochemistry 2020; Sp 9(3): 28-31

E-ISSN: 2278-4136 P-ISSN: 2349-8234 www.phytojournal.com Development of Nutri-Rich Bhakri (snack) instant JPP 2020; Sp 9(3): 28-31 Received: 18-04-2020 mix Accepted: 20-05-2020

Jayashree Bafna Jayashree Bafna, B Kalpana and KG Ramya AICRP on Post-Harvest Engineering and Technology Abstract University of Agricultural Millets are claimed to be the future potential food crop for better health and nutrition security. Finger Sciences, GKVK, Bengaluru, Karnataka, India millet also known as ragi in India is one of the important cereal which occupies highest area under cultivation among the small millets. It is a major source of dietary carbohydrates for a large section of B Kalpana society. Additionally ragi has enormous health benefits and also a good source of valuable micro- AICRP on Post-Harvest nutrients along with the major food components. Hence, the present study was undertaken to develop Engineering and Technology different finger and pearl millet based snack product with addition of flaxseed and dried fenugreek leave University of Agricultural powder, so that people can use these products in their day to day life, add variety to their diet and enjoy Sciences, GKVK, Bengaluru, the novel foods even during fasting. Instant mix of bhakri (snack item) was developed using ragi flour, Karnataka, India bajra flour, wheat flour, flaxseeds and dry methi leaves with two variations and a basic. The basic instant mix had wheat flour of 96 % and 4 % spices (dry red chilli and garlic powder) where as variation I and KG Ramya variation II had wheat flour, ragi flour, bajra flour, flaxseeds and dried methi leaves in the ratio of (%) AICRP on Post-Harvest 55:18:18:4:1 and 37:27:27:4:1 respectively. Incorporation of flaxseeds and dried methi leaves quantity Engineering and Technology was same for both the variations and spices quantity of 4 % was maintained constant for all the University of Agricultural Sciences, GKVK, Bengaluru, variations. The instant mix of all three variations was analyzed for nutritional composition. The highest Karnataka, India protein content of 9.34g/ 100 g was recorded in variation I and the highest moisture of 7.57g/100g and energy content of 430 kcal/100 g was observed in variation II instant mix. The highest calcium and iron content was recorded in variation II instant mix with 113.76 mg/100g and 4.68 mg/100g respectively.

Keywords: Finger millet flour, wheat flour, bajra flour, flax seeds, dried fenugreek leave powder, bhakri instant mix.

Introduction

Millets is a collective term referring to a number of small seeded annual grasses. Millets belong to various genera in the subfamily ‘Ponicoideae’ that are a part of the grass family ‘Poaceae’. In Africa and India, millet has been used as a staple food for thousands of years. Today millets ranks as sixth most important grain in the world, sustain1/3 of the world’s population and is a significant part of diet in India, northern China, Japan, Manchuria and

various areas of the former Soviet Union, Africa and Egypt. Millets are a major food source in semi-arid parts of the world. They are not only comparable to major cereals with respect to their nutritional features but are very good sources of carbohydrates, micronutrients and Phytochemicals with nutraceutical properties. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. Among

them, pearl millet contains considerably high proportion of proteins (12-16%) as well as lipids (4-6%) whereas; finger millet contains lower levels of protein (6-8%) and fat (1.5-2%). The essential amino acid profiles of the millet protein is better than maize. The niacin content in pearl millet is higher than all other cereals whereas, finger millet proteins are unique because of the sulphur rich amino acid contents.

Millets like foxtail, pearl, little and finger are the important grains for human consumption. Because of paradigm shift from traditional crops to cash crops the farmers are showing least interest in these millets though the millets are having high nutritional content, dietary fibre, micronutrient and B-vitamins [1]. In order to awaken, Krishi Vigyan Kendra, Gadag in Karnataka state undertook a study to create awareness about importance of millets in daily

diet, imparting skill training and conducting demonstration of value added products. The study reported a increased consumption of millets in the form of dosa, idli, khichadi, sweets, pulav, Corresponding Author: upama, laadu etc. B Kalpana Finger millet (Eleusine coracana L.) is commonly known as ragi or Mandau is extensively AICRP on Post-Harvest cultivated in various regions of India and in the entire world. India is the major producer of Engineering and Technology University of Agricultural finger millet contributing nearly 60% of the global production Finger millet is a staple food in Sciences, GKVK, Bengaluru, many African and South Asian countries. It is also considered a helpful famine crop as it is Karnataka, India easily stored for lean years [2]. ~ 28 ~ Journal of Pharmacognosy and Phytochemistry http://www.phytojournal.com

The grain is readily digestible, highly nutritious and versatile, In view of the aforesaid points, the present study was focused and can be cooked like rice, ground to make porridge or flour, on modification of traditional receipe of bhakri to make it or used to make cakes. more nutritious and healthier and development of nutri-rich Pearl millet (Pennisetum glaucum) is a staple food in many bhakri (snack) instant mix. developing countries and constitutes the major source of essential nutrients in semi-arid and arid regions of India. Pearl Material and methods millet has antioxidant, anti-carcinogenic, The raw materials such as wheat flour, ragi flour, bajra flour, hypocholesterolemic, hypoglycemic and antiulcerative flaxseed, dry red chillies and oil were procured from properties. The presence of all these required nutrients and provision store. Fenugreek leaves and garlic were procured health-promoting properties in pearl millet makes it suitable from local market. for food utilization such as the manufacture of baby and snack foods and bakery products [3]. Flaxseed has a potential health benefits besides the nutrition due to three main reasons: first due to its high content of omega-3 alpha- linolenic acid; second being rich in dietary soluble and insoluble fibers and third due to its high content of lignans, acting as anti-oxidants and phytoestrogens. ALA can be metabolized in the body into docosahexanoic acid DHA and eicosapentaenoic acid EPA. Flax is increasingly popular as an ingredient in breads, cereal bars, and baked goods. Aside from contributing a rich, nutty taste, the viscosity of ground flax, when mixed with water, makes it a suitable vegan alternative to eggs as a binding agent in baked goods. Researchers have also looked at palatability of varying degrees of flax supplementation to determine whether and how flax may be added to products Fig 1: Research Design [4]. without compromising appearance or flavor Green leafy vegetables can be utilized in several ways by Formulation of instant bhakri mix with variations incorporating them into existing products as principle and side The basic recipe for preparation of bhakri was standardized ingredient and formulations are being made with various other using wheat flour, dried garlic powder and red chillies. Two food materials using dehydration. Similarly, soup powders modified recipe were formulated by incorporation of ragi (fenugreek enriched), mustard sausages, spinach-coriander flour, bajra flour along with flax seeds, dried fenugreek purees are developed which are simpler convenient foods that leaves, dried garlic powder and dried chillies to enhance the are recognized to stimulate appetite and gives instant nutritive value of the product. nourishment. Such foods are prepared, stored and handled easily, and function as an adaptable ingredient in noodle, Table 1: Ingredients used for formulation of instant mix of bhakri pasta and other foods [5]. Consumer demand for convenience foods is now on the rise Ingredients Basic Variation 1 Variation 2 Wheat flour 96 % 55 % 37 % around the globe. Convenience has an immense impact on the Ragi flour _ 18 % 27 % food choices of today’s consumers. This suggests that food Bajra flour _ 18 % 27 % products offering less convenience will be deemed less Flax seeds _ 4 % 4 % preferable to consumers. It has been argued by many Dried methi leaves _ 1 % 1 % individuals that convenience is a barrier to achieving proper Dried garlic powder 2 % 2 % 2 % nutrition using adequate servings. In order to incorporate the Dry red chilli 2 % 2 % 2 % nutritional benefits of minor millets, it has become mandatory to process them into food that reaches the consumer. Process for development of bhakri instant mix Nutritional quality of food is a key element in maintaining human overall physical well-being because nutritional well being is a sustainable force for health and development and maximization of human genetic potential. Snacks as miniature versions of meals with a good mix of protein, fat fiber, iron and calcium will help keep hunger at bay and energy level on an even keel throughout the day. Bhakri is round flat unleavened bread often used in the cuisine of the Gujarat state. Bhakri is typically biscuit-like bread flavored. Generally there are two types of bhakris – one is cooked like biscuit while the other is puffed and served with ghee The traditional bhakri is made of whole wheat flour which was substituted with bajra flour, ragi flour with two variations of different ratio. Flax seeds were incorporated as an important food ingredient because of its rich contents of alpha linolenic acid, lignin and fiber. The product was developed in the form of bhakri (thin cracker) which can be consumed as a Fig 2: Flow chart for development of bhakri instant mix Preparation snack during mid day or tea time. of bhakri from instant mix

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Sensory evaluation of bhakri prepared from instant mix The developed products were organoleptically evaluated by a trained panel of 20 judges from Department of Food and Nutrition, UAS GKVK College, Bangalore. The judges were served each with one control and two test samples. The samples were coded to avoid any bias. Each product was tested thrice and mean scores were calculated. Judges were asked to score the samples based on the 9 point Hedonic Rating Scale. They are given below:  Colour  Appearance  Flavour  Texture  Taste and  Overall acceptability

Results and Discussion Nutritional analysis of bhakri instant mix The nutritional composition of all variation of instant mix in

Fig 3: Flow chart for preparation of bhakri terms of moisture content, protein, fat, fibre, ash and carbohydrates are presented in Table 2.

Table 2: Nutritional analysis of bhakri instant mix (Macronutrient)

Parameters UNITS Basic Variation I Variation II Moisture g/100 g 6.83 7.50 7.57 Protein g/100 g 10.73 11.04 10.95 Ash g/100 g 1.42 1.98 2.16 Fat g g/100 g 1.62 4.07 4.36 Total Dietary fibre g/100 g 11.69 10.19 9.13 Carbohydrate g/100 g 63.65 64.28 65.46 Energy Kcal Kcal/100g 312 338 345

Basic – Wheat flour 96 % + spices 4 %, Variation I - Wheat flour, ragi flour, bajra flour, flaxseeds dried methi leaves 55% :18% :18% :4% :1 %, Variation II - Wheat flour, ragi flour, bajra flour, flaxseeds and dried methi leaves 37% :27% :27% :4% :1% The macronutrient composition of value added instant mix revealed that moisture content of value added instant mix ranged from 6.83 g to 8.0 g/100 g. High moisture content of 7.57 g was recorded for variation II and in variation I instant mix, moisture content of 7.50 g was observed. The least was Plate 1: Bhakri developed from instant mix noticed in the basic variation which was about 6.83 g.

The protein content of variation I instant mix was 11.04 g/100 Nutrient analysis of bhakri prepared from instant mix The nutritional composition of all variation of instant mix in g which was more compared to other combinations because of terms of moisture content, protein, fat, fibre, ash and incorporation of more wheat flour along with ragi flour, bajra carbohydrates were done according to AOAC methods. flour and flaxseeds which have contributed for an increase in protein content. In variation II it was about 10.95 g where as Tristimulus color of bhakri in basic instant mix the protein content was about 10.73 g/100 The tristimulus color (L*, a*, b*) values of bhakri were g respectively. determined using a Spectrophotometer (Konica Minolta Fat content of value added instant mix ranged from 1.62 g – Instrument, Osaka, Japan, Model CM-5). The L* indicated 4.36 g/100 g. There was an increase in fat percent in all three lighter of the sample (0-100); a* indicated greenness (-ve) or types of instant mix which is due the increase in millet flour yellowness (+ve) and b* indicated blueness (+ve) or redness quantities. There was no significant difference between all the (-ve). three types of instant mix with respect to total ash. The total dietary fibre of all three instant mixes ranged from 9.13 – 11.69 g/100 g and there was decreasing trend in dietary fibre content as the percentage of wheat decreases. Carbohydrate content of all three types of instant mix ranged from 63.65 – 65.46 g/100 g. Basic instant mix has 63.65 g of carbohydrate while variation I has 64.28 g and variation II has 65.46 g of carbohydrate respectively. The micronutrient content of value added instant mixes are.

 Iron Plate 2: Spectrophotometer  Calcium ~ 30 ~ Journal of Pharmacognosy and Phytochemistry http://www.phytojournal.com

The iron content of 5.53 mg/100 g was recorded in variation prepared from variation I was darker, reddish and yellow than II which is high compared to all other variations. Variation I basic and variation II which might be due to addition of has 5.20 mg/100 g of iron content and in basic 4.19 mg/ 100 g roasted ragi flour and flaxseeds that has imparted the reddish was recorded. The calcium content of all three types of value color. added instant mix differed significantly. The calcium content of all three instant mixes ranged from 33.19 to 134.44 mg/100 Table 4: Tri-stimulus color value of bhakri developed from instant g. The highest 134.44 mg/100 g was observed in Variation II mix because of addition of ragi flour and the least was noticed in Treatments L* (D65) a* (D65) b* (D65) basic variation. Basic 50.5 22.4 38.61 Variation I 46.05 12.63 28.17 Table 3: Micro-nutrient content of bhakri instant mix Variation II 50.35 9.6 23.1

Units Basic Variation 1 Variation 2 Iron mg/ 100g 4.19 5.20 5.53 Sensory evaluation of bhakri prepared from instant mix Calcium mg/ 100g 33.19 104.43 134.44 Bhakri was prepared from all the three instant mixes and were subjected to sensory evaluation by expert panel of judges Tri-stimulus color analysis of bhakri prepared from using 9 point hedonic scale. instant mix The tri-stimulus color in terms of L*a*b* values of bhakri prepared from all three variations were recorded. The bhakri

Table 5: Mean sensory scores of bhakri prepared form instant mix

Samples Colour /Appearance Aroma Mouth feel Taste Overall acceptability A 7.80 7.80 7.35 7.45 7.55 B 7.65 7.15 7.35 7.35 7.30 C 6.90 7.15 7.40 7.20 7.25 S. Em 0.255 0.283 0.275 0.278 0.265 CD value 0.739 0.822 0.799 0.806 0.769 F Test S NS NS NS NS A- Basic, B- Variation I, C – Variation II

The mean sensory score for color, aroma, mouth feel, taste 2. FAO, The state of food and agriculture. Food and and overall acceptability for bhakri are presented in the Table agriculture organization of the United Nations. Rome, 5. The control sample A has scored high values for color ISSN 0081-4539, 2012. (7.80), aroma (7.80), taste (7.45) and overall acceptability 3. Saleh AS, Zhang Q, Chen J, Shen Q, Millet grains: (7.55) but least mouth feel score (7.35). Among combinations, nutritional quality, processing, and potential health Sample B has scored more in terms of colour and taste benefits, Compr. Rev. Food Sci. Food Saf. 2013; 12:281- compared to sample C where as sample C has scored more for 295. mouth feel parameter (7.40) which might be due to 4. Khouryieh H, Aramouni F. Effect of flaxseed flour incorporation of more quantities of millets flour that as incorporation on the physical properties and consumer attributed to more texture. The overall acceptability of acceptability of cereal bar, Food Sci. Technol. Int. 2013; variation II was on par with variation I and there was no 19(6):549-556. significant difference among all variations. There was a 5. Ravindran G, Matia- Merino L, Starch-Fenugreek significant difference observed in term of color between (Trigonella Foenum-Graecum L.) polysaccharide control and variations. interactions in pure and soup system, Food Hydrocolloids. 2009; 23(3):1047-1053. Conclusion Supplemented instant mix of bhakri was found to have higher carbohydrate, ash, energy, protein, calcium and iron as compared to the basic instant mix of bhakri. Dried methi leaves and flax seeds were added for development of bhakri instant mix. All the products (Bhakri) were found acceptable. The products were acceptable and safe for consumption up to 30 days of storage period. In terms of packaging materials polyethylene pouch was most suitable in terms of preserving moisture uptake, free fatty acid generation and sensory attributes for instant mix.

References 1. Rayanagoudar SS, Vaikunthe VD. Value added products from millets-an experience of KVK, Gadag. NAIP: National Symposium Recapturing Nutritious Millets for Health and Management of Diseases, UAS, Dharwad, December. 2011; 16-1:86.

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